Cooking time: None
Prep time: About 5 minutes
Makes: 12 servings of 2 Tbsp. each
- 1 cup ripe avocado ( 1 large one)
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- Cut avocado in half. Twist out the pit. Spoon pulp into a bowl.
- Add vinegar and mash avocado with a fork until fairly lump-free.
- Add olive oil and blend.
You can store it in the refrigerator for up to 2 weeks in a closed jar. Stir before using.
Also good as a dip for chips.
Inspired by a ripe home-grown avocado received from our next-door neighbor.
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